Baked Funfetti Doughnuts

A recipe for Baked Funfetti Doughnuts with an option of vanilla and/or chocolate glaze to celebrate #BacktoSchoolTreats! These easy, baked doughnuts have sprinkles throughout the batter AND over the glaze for twice the fun!

Disclosure: I received product samples from sponsor companies to aid in the creation of the #BacktoSchoolTreats week recipes. All opinions are mine alone.

#BacktoSchoolTreats

Summer is winding down, and we are celebrating with #BacktoSchoolTreats hosted by Terri from Love and Confections and Christie from A Kitchen Hoor’s Adventures. All week-long 30 bloggers will be sharing 100+ fantastic recipes for both parents and kids, with breakfasts, snacks, desserts, and drinks to get you back in the school routine. 

Baked Funfetti Doughnuts

I am kicking off #BacktoSchoolTreats with a recipe for Baked Funfetti Doughnuts! The batter is not only studded with Sweets & Treats Sugar Cone Mix, but the tops are covered in the Quin Sprinkles: ABC 123 to help incorporate the Back to School theme. These doughnuts were also made with Dixie Crystals Granulated Sugar and Taylor & Colledge Vanilla Bean Paste.

To create a light, cake-like texture, mix the batter until just combined with no streaks or lumps. Be careful not to overmix. Gently fold in the rainbow sprinkles (DO NOT USE NONPAREILS– they will bleed their color easily and stain the batter).

The easiest way to fill the (well-greased) pan is to transfer the batter to a piping bag or large ziploc bag with the corner snipped off. You can also gently spoon the batter in until each cavity is 2/3 full. Don’t have a doughnut pan? Use a mini muffin pan to make doughnut bites- the cooking time may vary. 

Bake until puffed and barely golden. The tops should spring back when lightly touched. Allow the Baked Funfetti Doughnuts to rest in the pan for about 5 minutes before removing. This will make them easier to move without the risk of sticking to the pan or crumbling. Top with desired glaze and even more sprinkles once the doughnuts have cooled to room temperature.

These Baked Funfetti Doughnuts are best within a few hours of baking. Even in an airtight container, they will become a sticky mess after a day. 

Looking for more baked doughnut recipes?

Try my

• Cinnamon Roll Donuts 
• Coconut Lime Baked Donuts 
• Orange Poppy Seed Baked Doughnuts

Check out these #BacktoSchoolTreats recipes:

Back to School Breakfasts:

• Baked Funfetti Doughnuts from Tara’s Multicultural Table
• Bakery Style Blueberry Muffins from Comfortably Domestic
• Brioche Bread Pudding from Ketchup with Linda
• Chocolate Chip Maple Pecan Granola from Family Around the Table
• Chocolate Malt Waffles from A Day in the Life on the Farm
• Coconut Oatmeal Breakfast Bars from The Beard and The Baker
• Homemade Honey Buns from The Domestic Kitchen
• Nutella Waffles with Strawberry Syrup from The Redhead Baker
• Oatmeal Pear Bars from Karen’s Kitchen Stories
• PB&J Overnight Oats from Jolene’s Recipe Journal
• Peaches and Maple Crunch Breakfast Jars from My Sweet Zepol
• Peanut Butter & Jelly Muffins from The Spiffy Cookie
• Triple Berry Overnight French Toast from The Nifty Foodie

Back to School Snacks:

• Lavender Rice Krispie Treats from Nik Snacks
• Peanut Butter Chocolate Chip Granola Bars from Simple and Savory

Back to School Desserts:

• ‘Ah! Sunflower’ Cupcakes from Culinary Adventures with Camilla
• Almond Joy Cupcakes from Daily Dish Recipes
• Caramel Apple Back to School Cupcakes from Big Bear’s Wife
• Caramel Apple Dip from The Mandatory Mooch
• Chocolate Cupcakes with PB Fluff Buttercream from A Kitchen Hoor’s Adventures
• Chocolate Pudding & Caramel Parfait from Girl Abroad
• Oatmeal Cream Pie Layer Cake from Love and Confections
• Vanilla Bean Pudding Pops from Hardly A Goddess

Back to School Drinks:

• Caramel Apple Iced Tea from For the Love of Food
• Dairy-Free Apple Pie Smoothie from Frugal & Fit
• Iced Apple Ginger Ale from Kelly Lynns Sweets and Treats
• Iced Salted Caramel Latte from Hezzi-D’s Books and Cooks

Baked Funfetti Doughnuts Recipe

Adapted from Life’s Ambrosia

Print Pin

Baked Funfetti Doughnuts

A recipe for Baked Funfetti Doughnuts with an option of vanilla and/or chocolate glaze to celebrate #BacktoSchoolTreats! These easy, baked doughnuts have sprinkles throughout the batter AND over the glaze for twice the fun!

Course Breakfast

Cuisine American

Keyword baked doughnut, breakfast, dessert, donut, doughnut, funfetti

Prep Time 15 minutes

Cook Time 12 minutes

0 minutes

Total Time 27 minutes

Servings 18 Doughnuts

Ingredients

Baked Funfetti Doughnuts:

• 1 1/2 cups all-purpose flour
• 2/3 cup granulated sugar preferably Dixie Crystals
• 2 tablespoons cornstarch
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• Pinch salt
• Pinch freshly ground nutmeg
• 2/3 cup buttermilk
• 2 large eggs
• 2 tablespoons unsalted butter melted and slightly cooled
• 1 teaspoon vanilla paste or vanilla extract preferably Taylor and Colledge
• 1/4-1/2 cup rainbow sprinkles preferably Sweets & Treats

Vanilla Glaze:

• 1 cup powdered sugar sifted, preferably Dixie Crystals
• 1-2 tablespoons milk
• 1 teaspoon vanilla paste or vanilla extract preferably Taylor & Colledge

Chocolate Glaze:

• 3/4 cup powdered sugar sifted
• 2 tablespoons cocoa powder
• 1-2 tablespoons milk
• 1 teaspoon vanilla paste or vanilla extract preferably Taylor & Colledge
• Additional sprinkles for topping preferably Sweets & Treats

Instructions

To make the Baked Funfetti Doughnuts:

• Preheat oven to 350˚F. Lightly grease 2-3 doughnut pans.
• In a large bowl, whisk together the flour, sugar, cornstarch, baking powder, baking soda, salt, and nutmeg.
• In a small bowl, whisk together the buttermilk, eggs, butter, and vanilla paste or extract. Mix into the flour mixture just until incorporated with no lumps. Gently fold in the rainbow sprinkles.
• Transfer the batter to a piping bag or a large ziploc bag with the corner snipped off. Pipe the batter into prepared doughnut pans. Each cavity should be about 2/3 full.
• Bake in preheated oven until golden and the tops spring back when lightly pressed, 10-12 minutes. Allow to cool in the pan for 5 minutes, then transfer to wire rack to cool completely to room temperature.

To make the vanilla glaze:

• In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. If too thin, add more powdered sugar. If too thick, add more milk.
• Immediately dip the tops of a few cooled doughnuts into the glaze and top with sprinkles. Allow to set briefly before serving.

To make the chocolate glaze:

• In a medium bowl, whisk together the powdered sugar and cocoa powder. Stir in milk and vanilla extract until smooth. If too thick, add a little more milk. If too loose, add a little more powdered sugar.
• Immediately dip the tops of the doughnuts in the glaze and top with sprinkles. Allow to set briefly before serving.